- Chicken thigh and leg
- Sliced potatoes
- De la olla beans
- Chile peppers
First I put the chicken in the casserole. I put enough oil so that all the chicken is browned and when it is browning I add a few cloves of garlic. I then chop the onion so that it gains flavor and I put however much salt is needed. I cover it and then I slice the potatoes. In another saucepan, I put the potatoes to brown, putting oil on them. While they are browning, in another casserole, in another casserole, I prepare the beans.
I take the beans out of the broth, drain them, and put them on a small plate. I heat the casserole, add the oil, add a little onion. When the onion is browned, I pour out the beans and leave them there for a little while–about five minutes–so that they get the flavor and then I crush them.
While that is frying, I put the chile peppers and tomatoes to roast because they are not cooked, they are roasted. I put them to toast while everything else is browning. In the molcajete, I begin to grind them. First I grind the chile peppers, then the tomatoes, add the salt and that’s it.
The secret is for this not to burn.